Egg Striezel

First, prepare the dampfl. To do this, dissolve the yeast in warm water.

Put the flour in a large bowl and add the yeast dissolved in the water. Gradually add salt, oil, sugar and the beaten eggs and knead until the dough separates from the edge of the bowl. If the dough is still sticky, add a little flour and continue kneading.

Place in a bowl, moisten with oil and let rise for 90 – 120 minutes in a moderately warm place.

Then knead the dough gently on a thinly floured surface.

Form the first half of the dough into a roll and twist into a spiral. Push the end of the dough under the spiral. Braid the second half into three rolls to form a braid.

Place the braid on a greased baking sheet, cover with a tea towel and let rise another hour.

Brush each braid with egg yolk and sprinkle with poppy seeds.

Bake in the oven for 45 – 60 minutes at 190 °C.

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